Ono Kao Sweh Coconut Chicken Noodle Soup || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Ono Kao Sweh Coconut Chicken Noodle Soup

Noodles

With its rich and fragrant coconut broth and chewy noodles, this satisfying bowl, served at Urban Burma in Aurora, Colorado, just might become your go-to chicken soup recipe this season.

Ingredients

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 tablespoon fish sauce
1 ½ teaspoons minced garlic
1 ½ teaspoons grated fresh ginger
1 teaspoon ground turmeric
2 tablespoons neutral oil, such as canola or avocado plus 2 teaspoons, divided
1 cup sliced onion
3 ½ cups low-sodium chicken broth
2 (14 ounce) cans light coconut milk
⅓ cup garbanzo bean (chickpea) flour
⅓ cup water
12 ounces fresh Asian egg noodles
Hard-boiled eggs, red chile powder, chopped red onion, fresh cilantro & lime wedges for garnish

Description

Toss chicken with fish sauce, garlic, ginger and turmeric in a medium bowl.
Heat 2 tablespoons oil in a large pot over high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Push the onion to the side and add the chicken. Cook, flipping halfway through, until the chicken is browned, 3 to 5 minutes.
Stir in broth and coconut milk. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through, 10 to 15 minutes.
Whisk garbanzo bean flour with water in a small bowl until smooth. Ladle in some of the hot soup and whisk until smooth. Stir the mixture into the soup and bring to a boil, stirring. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 5 to 10 minutes.
Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse and toss the noodles with the remaining 2 teaspoons oil.
Divide the noodles among 6 bowls. Ladle the soup over the noodles. Garnish with eggs, chile powder, red onion, cilantro and lime wedges, if desired. Serve immediately.